In 3-qt. saucepan, combine peaches, pineapple, grape juice, lemon juice, honey, cinnamon and nutmeg; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. In a blender or food processor, add three-fourths of the cantaloupe and the orange juice in batches; cover and process on high until smooth. Pour into a large bowl. Add remaining cantaloupe. Cover and refrigerate for at least 3 hours. Garnish with strawberries and whipped cream if desired. Yield: 9 servings (2-1/4 quarts).